METHOD:

For the Duck Tongue:
Heat a stock pot with the oil over medium heat. Toss the duck tongues in half the rice flour with two pinches of salt. Add the tongues to the hot pan and brown both sides. Add tomatillos, jalapeno, chicken feet, shallot, garlic, and stock. Cook on low heat for 1 hour, or until slightly undercooked. Strain liquid and reserve. Transfer the tongues to a tray and cool. Pour the liquid back into the stock pot, reduce by half, and reserve. Toss the duck tongues in the remaining rice flour. Pan fry over medium heat in vegetable oil for 4 minutes, until crispy. Strain from the oil, and season with salt and pepper

For the Tortillas:
In a large mixing bowl, combine the masa harina with salt and coriander. Add the stock and 8 ounces of reserved tongue liquid to the flour mixture; mix well to form a moist ball and top with damp towel. Pinch off a 1-ounce portion of the dough and flatten with a tortilla press (you also can use the bottom of two sauté pans wrapped in plastic). Heat a small sauté pan and wipe a greased cloth across the surface. Cook each side of the tortilla until golden brown. Repeat with the remaining dough

For the Salsa Verde:
In a large pot, combine the onion, jalapenos, tomatillos, and water. Add the lime juice, salt, sugar, and half the cilantro; cook on low for 30 minutes. Strain the liquid from the pot and add the solids to a blender. Pulse for 1 minute, add the remaining cilantro, and pulse again.

To Assemble and Serve:
Top 1 Tortilla with 6 to 7 pieces of Duck Tongue. Sprinkle the pickled shallots, cilantro, and cotija cheese on top. Serve with salsa verde.